Originally Posted by hellbus
Ok. Thank you. I'm sorry, I know I am a noob at this. Just so I am clear, when you say pasteurize, you suggesting that I re-boil the beer, cool (obviously), pitch new yeast, and sugar, then bottle?
So sorry for confusion. Sarcasm. Would be almost impossible to pasteurize at home without SEVERE oxidation happening. A lot of pros don't do it well either.
Now I feel like I owe you some serious advice:
1. fermentation is an "infection" of sorts, you just picked the organism(yeast) on purpose. Many yeast varieties can do weird looking things on occasion.
2. Your other senses are MUCH better at detecting infections than eyesight. Smell and taste are your best laboratory. Bad bugs give off bad odors and flavors. Cannot stress enough: SMELL and TASTE your beer! Smell and taste are your ultimate goals for beer. Remove a sample with a good (sanitized)thief for this. Although you will want to stick your face right in, do not breathe in the bucket or carboy hole.
3. Bacterial colonies tend to expand rapidly. If you have a suspect batch, smell and taste, even a noob will know for certain within a day or two.
4. Go crazy with sanitation, but focus. Everything you use needs to be clean, but only cold-side stuff needs to be SANITIZED. Carboys, HOSES, racking canes, bottles, caps. Use Starsan to sanitize. It is the best. If your hose pops out and hits the "clean" countertop, RE-SANITIZE. Dip your hands in it often. Don't set your lids, corks, air locks down before installation. Straight from sanitizer to their use every time. Don't fear a drip of sanitizer or the foam.
5. Do NOT try to pasteurize at home! Hahaha!
6. RDWHAHB !!!!!